APPENDIX. 63 



" Connemara is the country of salmon : every inlet and river is 

 full of them, and this is the staple of every dinner in this part of Ire- 

 land. Varieties in the mode of preparing the salmon stand instead 

 of other variety. Salmon boiled, salmon roasted, salmon fried, and 

 cold salmon are produced successively in place of fish, flesh and fowl. 

 The price of salmon is about 3d. per Ifo." 



Mr. Inglis further remarks, in speaking of the road that skirts 

 the western base of the mountains called the " Twelve Pins," and 

 leads through the heart of Connemara : 



" I do not hesitate for a moment to say that the scenery is the 

 finest in Ireland. In boldness of character, nothing at Killarney 

 comes at all near to it, and although the deficiency of wood excludes 

 the possibility of a competition with Killarney in picturesque beauty, 

 I am certainly of opinion that the scenery of this part of Connemara, 

 including the Killeries, is entitled to rank higher than the more 

 praised, because better known scenery of Killarney. I think I ven- 

 tured to observe of Killarney, that no approach to sublimity was 

 there to be found, and as in the part of Ireland which I am now 

 speaking of, there are undoubted approaches to the sublime with all 

 of the picturesque besides that depends on form ; I think that these 

 ought to weigh heavier in the balance than that softened beauty which 

 at Killarney is created by abundance and variety of wood and conse- 

 quent splendour of colouring. The view which this mountain road 

 discloses, is more Swiss in character than anything I have ever seen 

 in Ireland. The mountain range called the ' Twelve Pins ' is almost 

 worthy of Switzerland." ' A Journey to Ireland,' by H. D. Inglis. 



(T.) 

 To stain Gray Mallard Feathers for the Wings of the May-fly. 



Well wash your feathers in a warm solution of soda and soap, to 

 extract the grease ; then put them into a basin of clean water and 

 thoroughly cleanse them from the soda. Next put them into a hot 

 mordaunt of alum and water till thoroughly saturated, then dip them 



